Ingredients: |
Ingredients: 10 oz. peeled shrimp, cut into thirds
1 whole 10 oz. eggplant, stem cut off
3 Tablespoon unsalted butter
1 Tablespoon minced garlic
2½ oz. each of chopped onion, celery and red bell pepper
¼ oz (about 1/3 c.) chopped parsley
2 slices bacon, chopped
10 drops Tobassco (optional)
1/2 cup bread crumbs
1 T. parmesan cheese, grated, for topping
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Directions: |
Directions:Preheat oven to 375º. Fill baking dish with ½” water. Cut eggplant in half lengthwise and place cut side down in water. Bake for about 30 minutes until flesh is tender. Cool slightly, carefully scoop out pulp, leaving about 1/4″ flesh attached to skin for better support of the filling. Try not to tear/cut outer skin when scooping out the pulp. When cool, chop the scooped out eggplant pulp up and set aside. Pour off any remaining water from the baking dish, lightly grease and place the empty shells right back in the same pan.
Over high heat, brown the bacon in non-stick skillet. Drain off grease for some other use. Melt butter in the skillet and add garlic, chopped onion, celery and red bell pepper. Sautee' until vegetables are tender. Add parsley, spice blend, Tobassco and the bread crumbs. Add chopped eggplant pulp, shrimp and stir well. Fills shells (will be mounded quite a bit), sprinkle with parmesan cheese and bake at 350º (lowering the oven from where it was baking the eggplant halves) for about 30 minutes. |
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